Gluten free For Two: Lemon Chicken

This makes an awesome dinner. Chicken tenders flavored with lemon and thyme. Made easy with the slow cooker. Serve with rice and steamed broccoli. No need to get take out.

Lemon chicken.

Lemon Chicken


1 lb. chicken tenderloins
1/4 cup chicken broth
3 Tbsp. lemon juice
3 Tbsp. butter, cubed
1 Tbsp grated lemon zest
2 cloves garlic, minced ( or just use already minced garlic)
1/2 tsp. salt
1/2 tsp. white pepper ( use black if that’s all you have – don’t buy it just for this)
2 Tbsp. minced fresh parsley or 2 tsp. dried flakes
2 Tbsp. minced fresh thyme or 2 tsp. dried thyme
2 tsp. cornstarch or arrowroot starch ( if you want to make gravy with the juices)
2 tsp. cold water


Lightly spray the insert of a 1 1/2 to 2 quart slow cooker ( if all you have is a 3 quart – use that – don’t buy a special just for this).

Add the chicken, chicken broth, lemon juice, butter, zest, garlic, salt and pepper.

Cover and cook on low for 2 1/2 to 3 hours. Add the parsley and thyme, cover and cook for another 30 minutes to an hour or until the chicken juices are clear ( poke the chicken with a knife and see if the juice is clear. If it has pink, it needs to cook longer).

Remove the chicken to a plate, cover with juices and serve with hot cooked rice and steamed broccoli.

If you want gravy, place the chicken on a plate and cover with foil. Put in a warm oven to keep hot.

Pour the juices into a small saucepan. Stir together the cornstarch and water into smooth and mixed. The easiest way to do this is to pour the cornstarch and water into a shaker container. Place the lid on and shake like crazy.

Pour into the juice. Bring to a boil and cook, stirring often until thick. Pour over the chicken and hot rice.

Makes 2 servings



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